Type what you have

Ingredients

• ✓ sweetened condensed milk
• water

Instructions

1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Ingredients

• ✓ sweetened condensed milk
• strawberry

Instructions

1. 1 Add strawberries to a cup and pour desired amount of sweetened condensed milk on top.

By Jackie

Ingredients

• ✓ sweetened condensed milk
• key lime juice
• lime zest
• vanilla cookie

Instructions

1. 1 Pour condensed milk, lime juice, and lime zest into a blender and blend until rich and creamy.
2. 2 Arrange a layer of cookies to cover the bottom of a 9x13-inch glass baking dish. Pour 1/4 of the lime cream over the cookies. Repeat layers to use up all cookies and cream.
3. 3 Cover and refrigerate for 5 to 6 hours, or if you prefer a more chilled dessert, place in the freezer for 2 hours before serving.

By Chris

Ingredients

• ✓ sweetened condensed milk
• evaporated milk
• lime
• mexican maria cookie

Instructions

1. 1 Beat sweetened condensed milk, evaporated milk, and lime juice together in a bowl with an electric mixer until well blended.
2. 2 Arrange a single layer cookies in the bottom of a small baking dish; cover with a layer of milk mixture. Repeat layers, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
3. 3 Cut into squares; garnish with lime zest.

By princesa

Ingredients

• ✓ sweetened condensed milk
• evaporated milk
• lemon juice
• mexican maria cookie

Instructions

1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Ingredients

• ✓ sweetened condensed milk
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
2. 2 In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
3. 3 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
4. 4 Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

By JESSICADEZ

Ingredients

• ✓ sweetened condensed milk
• strawberry
• heavy cream
• granola
• whipped cream

Instructions

1. 1 Stem strawberries and slice lengthwise.
2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Ingredients

• ✓ sweetened condensed milk
• cantaloupe
• water
• ice cube

Instructions

1. 1 Add cantaloupe, water, and sweetened condensed milk to a blender; blend until smooth. Serve over ice.

By ethernandez

Ingredients

• ✓ sweetened condensed milk
• sour cream
• evaporated milk
• vanilla extract
• strawberry

Instructions

1. 1 Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
2. 2 Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

By Yoly

Ingredients

• ✓ sweetened condensed milk
• water
• rice
• sugar
• milk

Instructions

1. 1 Bring water, rice, and sugar to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
2. 2 Mix cooked rice, sweetened condensed milk, and milk in a large bowl. Fill ice pop molds with mixture. Freeze until solid, at least 2 hours.

By Charlie cheesecake

Ingredients

• ✓ sweetened condensed milk
• white sugar
• egg
• vanilla extract
• whole kernel corn
• cream-style corn
• butter
• cornmeal
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Ingredients

• ✓ sweetened condensed milk
• white sugar
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
2. 2 Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
3. 3 Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
4. 4 Place jars in the water bath and set timer for 1 hour.
5. 5 Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
6. 6 Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.

By registerednerd

Ingredients

• ✓ sweetened condensed milk
• graham cracker crumb
• butter
• banana
• whipping cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Make the dulce de leche: Place the unopened condensed milk can in a saucepan and add water until it comes halfway up the can. Bring to a boil over medium-high heat and cook for 3 hours, adding more water as necessary. Remove from the heat and let cool, 1 to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make the pie: Stir graham cracker crumbs and melted butter in a mixing bowl until well blended. Press crumb mixture evenly into a 9-inch pie plate.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove pie crust from the oven and cool on a wire rack, about 10 minutes.
5. 5 Open dulce de leche can and pour 1/2 of it (about 3/4 cup) over pie crust. Arrange 1/2 of the bananas in a single layer over dulce de leche. Repeat dulce de leche and banana layers once more.
6. 6 Beat cream in a mixing bowl with an electric mixer until soft peaks form. Add sugar and vanilla; continue beating until stiff peaks form.
7. 7 Spoon whipped cream over bananas. Chill pie for at least 1 hour before serving.

By Maria Padin

Ingredients

• ✓ sweetened condensed milk
• white sugar
• evaporated milk
• egg
• cream cheese
• vanilla extract

Instructions

1. 1 Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
2. 2 Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
3. 3 Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

By gem

Ingredients

• ✓ sweetened condensed milk
• white sugar
• water
• egg yolk
• evaporated milk
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Ingredients

• ✓ sweetened condensed milk
• water
• cinnamon stick
• white rice
• almond
• ice

Instructions

1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ sweetened condensed milk
• strawberry
• white sugar
• sour cream
• table cream
• cream cheese
• vanilla extract

Instructions

1. 1 Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
2. 2 Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
3. 3 Refrigerate for 4 hours before serving.

By thedailygourmet

Ingredients

• ✓ sweetened condensed milk
• rice milk
• almond milk
• vanilla extract
• almond extract
• cinnamon
• cinnamon stick
• ice

Instructions

1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
3. 3 Stir horchata before serving over ice.

By melissacraddock

Ingredients

• ✓ sweetened condensed milk
• water
• cinnamon stick
• cinnamon
• evaporated milk
• rice flour
• cinnamon
• sugar

Instructions

1. 1 Combine water and cinnamon stick in a pitcher. Set aside.
2. 2 Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
3. 3 Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.

By MamaGee805

Ingredients

• ✓ sweetened condensed milk
• white rice
• almond
• coconut
• water
• coconut milk
• water
• ice

Instructions

1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ sweetened condensed milk
• long grain rice
• water
• cinnamon
• milk
• vanilla extract
• rum
• ice

Instructions

1. 1 Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.
2. 2 Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours.
3. 3 To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

By TimG

Ingredients

• ✓ sweetened condensed milk
• ice
• horchata
• tequila
• rum cream liqueur
• agave nectar
• cinnamon whiskey
• cinnamon

Instructions

1. 1 Fill cocktail shaker with ice. Pour in horchata, tequila, rum cream liqueur, agave, and cinnamon whiskey. Shake until fully chilled. Dip rim of margarita glass in condensed milk; sprinkle with cinnamon. Pour horchata mixture into the glass.

By Leti

Ingredients

• ✓ sweetened condensed milk
• white sugar
• pumpkin pie filling
• evaporated milk
• egg
• white sugar
• vanilla extract
• allspice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
3. 3 Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
4. 4 Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
5. 5 Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.

By SR1958

Ingredients

• ✓ sweetened condensed milk
• sugar
• lemon juice
• mango
• cornstarch
• rum
• evaporated milk
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Fill a large, shallow baking pan with about 1 1/2 inches water.
2. 2 In an 8x13 inch aluminum baking pan over medium heat, mix the sugar and lemon juice. Cook and stir until caramelized. Remove from heat, and blend in mango, sweetened condensed milk, cornstarch, rum, evaporated milk, eggs, and salt.
3. 3 Set pan with the mango mixture into the pan with water. Place in the preheated oven, and bake 45 minutes, or until firm. Cool before turning out onto a platter.

By Rossana

Ingredients

• ✓ sweetened condensed milk
• yogurt
• crema
• vanilla extract
• cantaloupe
• papaya
• apple
• banana
• strawberry
• granola
• raisin
• coconut

Instructions

1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Ingredients

• ✓ sweetened condensed milk
• white rice
• cinnamon stick
• water
• milk
• vanilla extract
• ice cube
• cold brew coffee
• artificial sweetener

Instructions

1. 1 Combine rice, cinnamon sticks, and water in a container and let sit for 2 hours.
2. 2 Drain rice and cinnamon sticks, but save the water. Combine rice and cinnamon sticks in a food processor or powerful blender. Process or blend until mixture resembles coarse sand.
3. 3 Place rice mixture back into soaking water and let sit for 2 hours, stirring occasionally.
4. 4 Strain rice mixture through a fine sieve into a container. Add sweetened condensed milk, milk, and vanilla extract. Stir until well combined and refrigerate horchata until ready to use.
5. 5 Fill a tall glass with ice cubes and pour equal amounts of cold coffee and horchata into the glass. Add sweetener to taste.

By Yoly

Ingredients

• ✓ sweetened condensed milk
• pretzel
• white sugar
• margarine
• limeade concentrate
• tequila
• orange liqueur
• green food coloring
• heavy cream
• lime

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust

Ingredients

• ✓ sweetened condensed milk
• sugar
• egg
• cream cheese
• cream of coconut
• coconut milk
• evaporated milk
• rum
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook sugar in a heavy-duty saucepan over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish; swirl dish to cover bottom and sides. The caramel will harden as it cools.
3. 3 Combine eggs, cream cheese, and sweetened condensed milk in a blender; blend on high until well combined. Transfer egg mixture to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender; blend on high until well combined. Add cream of coconut mixture to egg mixture; whisk until well combined. Pour flan mixture into caramel-coated baking dish.
4. 4 Line a large roasting pan with a damp kitchen towel; place baking dish on the towel. Transfer roasting pan to the preheated oven. Add enough boiling water to roasting pan to come halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until flan is set and a knife inserted in center comes out clean, about 1 hour. Transfer baking dish to a wire rack to cool. Refrigerate flan until ready to serve.
6. 6 Run a knife around edges of the baking dish; invert flan onto a serving platter. Spoon any caramel remaining in the baking dish over flan.

By Milly Suazo-Martinez

Ingredients

• ✓ sweetened condensed milk
• sugar
• milk
• egg
• egg yolk
• orange juice
• orange peel
• vanilla extract
• cornstarch
• heavy cream

Instructions

1. 1 Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly. Carefully pour caramel syrup into a flan mold. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position.
3. 3 Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange zest, vanilla, and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold.
4. 4 Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
5. 5 Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour. Let cool, then refrigerate for at least 4 hours.
6. 6 To serve, run a sharp paring knife around the inside of the mold to release flan. Place a serving plate on the mold, then flip the mold over. Gently lift the mold to release flan and allow caramel syrup to cascade over custard. Remove the mold.

By Amy Shurts

Ingredients

• ✓ sweetened condensed milk
• sweet white corn
• butter
• egg
• milk
• all-purpose flour
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana